Yield:6 servings

For the Roasted Nectarines

• 4 to 5 nectarines (about 1 pound), halved and cut into ½-inch-thick slices 

• ⅓ cup plus 1 tablespoon/75 grams granulated sugar 

• 1 vanilla bean, seeds scraped and both seeds and pod reserved 

• 2 limes, thinly shaved for 6 strips of zest, plus 2 tablespoons lime juice 

• 2 large fresh tarragon sprigs, plus a few leaves for serving 

• 2 tablespoons olive oil, plus extra to serve

• 3 tablespoons water 

For the Sweet Dukkah

• ¼ cup/25 grams salted, roasted pistachios

• 1 tablespoon granulated sugar 

• 1 tablespoon fresh tarragon leaves, roughly chopped

• 1 teaspoon fennel seeds, toasted in a dry skillet and lightly crushed 

• 1 lime, for ½ teaspoon finely grated lime zest, plus wedges for serving 

For the Ricotta Cream

• 1 cup/250 grams ricotta 

• 1 cup/250 milliliters heavy cream 

• ¾ cup/75 grams powdered sugar 

• ⅛ teaspoon fine sea salt

• 3 cups/50 grams store-bought meringue cookies, for serving

1. Step 1

   Heat the oven to 350 degrees. 

2. Step 2

   Make the nectarines: Combine the nectarines, granulated sugar, scraped vanilla pod (you’ll use the seeds later), lime zest strips, tarragon sprigs and olive oil in a rectangular 3-quart baking dish. Add the water and place in the oven for 25 minutes, gently stirring halfway through, until the nectarines are tender and have released their juices. Add the lime juice and set aside to cool to room temperature, 30 to 45 minutes. 

3. Step 3

   Meanwhile, make the dukkah: In a mortar (or the small bowl of a food processor), combine the pistachios, granulated sugar, tarragon, fennel seeds and grated lime zest. Pound with a pestle (or blitz in the food processor) to a rough crumble. 

4. Step 4

   When ready to serve, make the ricotta cream: Add the ricotta, cream, powdered sugar, salt and reserved vanilla seeds to the bowl of a stand mixer (or use a handheld mixer) and whip to medium-soft peaks, about 1 minute.

5. Step 5

   To serve, spread the cream out onto a large serving platter and crumble over half the meringues. Spoon the cooled nectarines and their jammy juices on top, crumble over the rest of the meringues, then sprinkle with the dukkah. Finish with a few tarragon leaves, a good squeeze of lime and a drizzle of olive oil.

or to mark this recipe as cooked.